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  • Writer's pictureHelen ModernPepper

Kimchi Mandu | King-Size Kimchi Dumplings [김치왕만두] Korean Dumplings Recipe & Mukbang 만두 만들기 餃子 レシピ

Updated: Dec 13, 2019

When Kimchi and Dumplings had a date night, it turned into FOREVER LOVE...Kimchi Dumplings🥰🥟😍 If you love Kimchi and Dumplings, this is Da Perfect Marriage of two yummy-goodness that will take you to Food Heaven, literally! I mean, words cannot adequately describe how divine and soul-satisfying Kimchi Mandu is. (Dumplings in Korean: Mandu 만두.) YES, I HEART ❤️❤️❤️ Kimchi Mandu. For me, it a reminder of how blessed I am to be eating such delicious foods, as Kimchi Mandu...Om🙏🏽🙏🏽🙏🏽

For many Koreans, mandu is both comfort food and special occasion cuisine. Hence, mandu being uber-popular, as a special treat Korean cuisine. Korean dumplings are made with many varieties and one of the most popular is Kimchi Mandu! AND if you are a Kimchi lover, you'll absolutely LOVE ❤️ LOVE Kimchi Mandu...:-)

This Korean Kimchi Mandu/Dumplings 김치만두 Recipe Includes:

- How to make kimchi dumpling stuffing from scratch, including pork marinade

- How to make and stuff King-Size Kimchi Mandu

- How to make and stuff regular-size kimch mandu

- How to cook STEAMED kimchi dumplings 찐 만두

- How to make vegetarian/vegan kimchi dumplings 야채 만두

- How to make soy-sauce dipping sauce for dumplings

- Kimchi Dumpling Mukbang

Below, you will find:

- Ingredient List

- Links For Ingredients & Suggested Kitchen Gadgets For This Recipe

- Recipe Instruction

If you have not seen last week's video recipe on Korean Dumplings (cooked in 3 ways: Water-Blanched 물만두, Steamed 찐만두 & Fried 구운만두), please check it out. It also includes How To Freeze Your Dumplings.

If you haven't done so yet, please SUBSCRIBE to Modern Pepper's YouTube channel. I WOULD LOVE TO COOK WITH YOU AGAIN...:-)




Take a photo of your kimchi dumplings, and please share it on your social media and TAG @ModernPepper. Would LUV to see your kimchi mandu creation!

Also, leave me requests for future recipes for both traditional Korean cuisines and everyday meals with a Korean twist.

See you in the NEXT VIDEO!



Thanks for watching!


EASY AUTHENTIC Kimchi Recipe [ONE Napa Cabbage] Whole & Sliced Kimchi (통배추김치 & 막김치) キムチ 泡菜


(Serving Size: 4 to 5 Dozen Mandu/Dumplings)

Kimchi Mandu Stuffing:

1 lb. Pork (substitution option: ground pork)

- Vegetarian option: 3 - 4 portobello mushroom (cut into small chunks)

1/4 lb. Dhang Myun Noodles (sweet potato starch noodles used to make Jap Chae)

8 oz Firm Tofu (half container)

4 Scallions/Green Onions (finely minced)

1/2 Small Onion (finely minced)

2 Cups Kimchi (cut into small chunks)

2 Eggs

1.5 Cup Panko Bread Crumbs

1 Tbsp Sesame Oil

1/2 Tbsp Korean Sesame Seed Salt

Kosher Salt To Taste (3 to 5 generous pinches of salt)

Freshly Ground Black Pepper (30 to 40 Turns on your peppermill)

*Marinade For Prok (Vegetarian Friends: Please add the ingredients listed below to the portobello mushrooms, minus the ground beef, of course!)

1 lb Pork

2 Tbsp Kimchi Juice/Liquid

1 Tbsp Soy Sauce

1/2 Tbsp Miso Paste

1/2 Garlic Powder

1/2 Honey

Kosher Salt To Taste

Freshly Ground Black Pepper

Dipping Sauce

1 Tbsp Soy Sauce

1 Tbsp Water

1/2 Tbsp Brown Rice Vinegar

1/2 Tbsp Green Onions (finely minced, green part only)

1 or 2 Dashes of Korean Sesame Seed Salt (less than 1/8 Tsp)

A tiny drizzle of Sesame Seed Oil (less than 1/8 Tsp)

Optional: 1 to 2 Dashes of Korean Red Pepper Flakes (GoChuGaRu) and/or Cayenne Pepper

Mandu/Dumpling Wraps

2 Packages of:

Sue Gow Wraps (Found at Chinese Supermarket)


Korean Sweet White Rice Wraps 챕살 만두피 (Found at Korean Supermarket, in the freezer section)

To Make The Steamed Mandu 찐 만두:

You will need some fresh cabbage or lettuce leaves to layer the steaming basket before add the mandu on top

A pressure cooker is highly recommended

AMAZON.COM Links For Ingredients & Suggested Kitchen Gadgets For This Kimchi Dumplings Recipe

(CLICK on the links below to view the item, NOT the pictures!)

Kishibori Shoyu (Pure Artisan Soy Sauce), Premium Imported Soy, unadulterated and without preservatives


Kikkoman Japan Made Soy Sauce


Mizkan Pure Brown Rice Black Vinegar (Domestic Brown Rice 100%) 500ml


Ottogi Premium Roasted Sesame Oil, 10.82 Ounces


Korean Sesame Seed Salt


Korean Red Pepper Flakes (GoChuGaRu)


Simply Organic Cayenne Pepper - Certified Organic


Simply Organic Ground Garlic | Certified Organic


Panko Flakes Bread Crumbs Japanese Style


2 packs - Assi Glass Noodles, Korean Vermicelli, Dangmyun, Sweet Potato Starch (12 Ounces)


Paleo Sweet Potato Starch Noodles - 1.1lbs (1 Bag)


Hikari Organic Miso Paste


100% Pure Raw & Unfiltered Honey - Kosher Certified


Olive Oil Greek medal winner

Organic Olive Oil

Kosher Salt


COLE & MASON Capstan Wood Pepper Grinder - Wooden Mill Includes Precision Mechanism, 12.5"

Clean Ones 513017 500 Count Disposable Poly Gloves


Regency Natural Ultra Fine 100% Cotton Cheesecloth


Mixing Bowls: Duralex Made In France Lys Stackable 10-Piece Bowl Set CLICK HERE

Steamer Basket Stainless Steel Vegetable Steamer Basket Folding Steamer Insert for Veggie Fish Seafood Cooking, Expandable to Fit Various Size Pot (5.1" to 9")


WMF 3201001130 Perfect Plus 6-1/2-Quart Pressure Cooker


Presto 01362 6-Quart Stainless Steel Pressure Cooker


Wusthof Classic 8-Inch Chef's Knife

Wüsthof Twelve Piece Block Set

Wusthof Classic 7-piece Slim Knife Block Set

John Boos Maple Wood End Grain Reversible Butcher Block Cutting Board, 20"x 15" x 2.25 Inches



Wrap the tofu with the cheesecloth and start squeezing out the excess water, over a bowl. Discard the excess liquid. Add the tofu to a large mixing bowl. Then add the rest of the ingredients listed above and mix well. Have a taste and adjust the saltiness to your preference. Remember, do not make it too salty because you'll also be dipping the kimchi mandu in the soy-sauce dipping sauce.

In a separate bowl, add the marinade ingredients to the pork (vegetarian friends: portobello mushroom) and mix well. You can prepare this a day in advance and store it in the refrigerator before adding the rest of the stuffing mix.

In a large mixing bowl, soak the dangmyun noodles (sweet potato starch noodles) in cold water and make sure the noodles are fully submerged in water, by placing a heavy plate on top. Soak for 30 to 45 minutes. Then squeeze out the excess water and chop the noodles into small pieces (as shown in the video).

Once you have mixed all the ingredients and salted the stuffing to your taste, gently pat down the stuffing mix and cover it with a saran wrap. Let it rest in the refrigerator for 15 minutes.

Unfortunately, the kimchi mandu stuffing cannot be prepared ahead of time. If the stuffing mix sits around for too long, it will start to get watery and soggy. The last thing you want to use is soggy and watering mandu stuffing to make your mandu!

Making The Dipping Sauce

Combine the ingredients listed above and mix well. You can make the sauces a day or two in advance. Just store it in the refrigerator.

To stuff and wrap the mandu with the stuffing mix, please watch the video for instructions.

IMPORTANT TIP: Once you stuff/wrap your mandu, you have a maximum of 5 minutes to either start cooking the mandu or freezing them. Otherwise, the skin of the mandu will start breaking down as the stuffing starts to get watery.

Kimchi Mandu is best enjoyed steamed, but if you are interested in cooking them Water-Blanched 물만두 and/or Fried 구운만두), please check out the video recipe below. It also includes How To Properly Freeze Your Dumplings.

To Make Steamed Mandu 찐 만두:

Using a pressure cooker, add 2 cups of water (1.5 to 2 inches of water in your pressure cooker pot and make sure there is at least 1-inch space between the waterline and the steaming basket.) and bring it to boil. Layer the steaming basket with cabbage leaves (or lettuce leaves) and place the mandu on top. Make sure there is enough space between each mandu (they cannot touch each other). Place the steamer basket with your mandu into the pressure cooker pot. Close the lid and lock it. With the stove heat at hight, let the pressure build to its maximum. Once it reaches its maximum pressure level, lower the stove heat to low. Then let it cook for 2 minutes (3 minutes if you overstuffed or made King-Mandu size using extra-large dumpling wraps) on low heat. Then turn off the stove heat and SLOWLY start releasing the pressure, over 60 to 90 seconds. Once all the pressure has been released, unlock the lid and open. Quickly, transfer the steamed mandu to another steamer basket so it can properly rest for 2 minutes. As it is resting, it will still continue to cook. If you let it rest on a plate, the skin of the dumpling might break down from its own heat, so letting it rest on a steamer basket is highly recommended.

If you are steaming King-Size Kimchi Mandu, double the cooking time listed.

Again, freshly made mandu is highly recommended for steaming BUT if you are using frozen mandu, add another minute to the cooking time. DO NOT LET THE FROZEN MANDU THAW OUT. Frozen mandu should be cooked straight from the freezer.

TIP: If you are using a regular stovetop pot, double the amount of cooking time.

TIP: Let the fried mandu cool off for 1 to 2 minutes before consuming.

Serve with the soy-sauce dipping sauce. Bon appetit!

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